Region: St David's Bench VQA, Niagara, Ontario
Grape(s): Cabernet Sauvignon
Soil: Tavistock red phase, Toledo loamy phase, Toledo phase
Average Age of Vines: 8 years
Farming: Organic
Harvest: By hand, table-sorted
Winemaking: 20% whole-cluster. 7-day maceration on skins, followed by 14-day off skins, spontaneous fermentation in concrete eggs with indigenous yeasts. Malolactic fermentation over 2 months.
Aging: 9 months in concrete eggs on lees.
Winemaker(s): David Eiberg

An atypical, concrete-fermented and concrete-aged Cabernet Sauvignon.

A pretty white rose note gives the fruit (red currents, plums and pomegranate) a certain confected character - like red licorice. Undertones are fresh and crunchy - raw green bell pepper, cocoa, inky minerality and a touch of pencil shaving.